AZJ22 Recipe Reviews (Pg. 1) - Allrecipes.com (10653609)

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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 26, 2012
This was a nice change of pace from my usual marinades! I made extra marinade and saved about half a cup of it beforehand so I could have dipping sauce. That really seemed to up the "tasty quotient", according to my household! I used whole boneless skinless chicken breasts, just pierced them heavily with a fork then marinated in a ziploc bag overnight.
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Pretty Chicken Marinade

Reviewed: May 2, 2012
This was a great marinade! I used it on four boneless/skinless chicken breasts (from Costco, so quite large). I halved the liquid smoke and I was out of garlic powder so did 1 tsp of garlic SALT instead and slightly less than the 2/3C of reduced sodium soy sauce just in case of sodium overload. But it turned out great! I marinated overnight and grilled them up the next evening. The chicken was moist, tender, and flavorful. Everyone loved it!
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Grilled Chicken with Rosemary and Bacon

Reviewed: Jul. 12, 2011
Great taste, easy, quick to prepare! What more could you ask for?! I used garlic salt instead of garlic powder, and doubled up on bacon slices because my chicken breasts were a bit large (from Costco)... but those were my only tweaks. Will make this one again and again!
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Grilled Teriyaki Beer Chicken

Reviewed: Mar. 16, 2011
I did use this marinade for chicken BREASTS on the grill, with a few tweaks. I used a little more than 1/8C brown sugar Splenda blend, NO salt, about 1/8C paprika, full black pepper, NO cayenne, 1/2C Yoshida's teriyaki sauce, 1/2C low sodium soy sauce, full vegetable oil, and threw in a couple Tbsp of toasted sesame seeds just for kicks. I let the chicken marinate for about 5hrs, and it was yummy! Flavorful but not overpoweringly so and definitely not super salty.
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Photo by AZJ22

Cottage Pie

Reviewed: Mar. 4, 2010
I think that this is a great base recipe to start with! I added a few things to tailor the recipe to my family's personal tastes and it turned out great. ADDED: About 1/2C - 3/4C of sliced mushrooms, sauteed in just a bit of bacon drippings w/ 1 clove of minced garlic. About 1/2C - 3/4C of whole kernel canned corn. A few splashes (2-3Tbsp maybe) Worcestershire sauce. Several extra cloves of minced garlic! Several generous shakes of garlic salt & onion powder. (No plain salt added.) Maybe 2Tbsp of ketchup - not much, just enough to add a little extra moisture/flavor. A generous handful of mild cheddar cheese on top of the potato crust. It turned out so tasty! I think that that little extra burst of flavor from the handful of mild cheddar on top REALLY added a lot! I was unsure of the addition of nutmeg - it just seemed odd - but after tasting the finished product will definitely do so again. I will certainly be making this dish in the future, and am looking forward to trying out new flavor combinations! Thanks KMOMMYZ!
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Heavenly Potatoes and Ham

Reviewed: Jun. 23, 2009
This was really tasty! I only had a few small changes. I left the green onions out and substituted Cream of Mushroom for the Cream of Chicken soup because of personal taste, and I used shredded Mild Cheddar+Monterey Jack cheese instead of just Cheddar. Did NOT add salt, but doubled the amount of chopped ham. I didn't have parmesan bread crumbs, so I made my own (following another reviewer's suggestion) by taking regular bread crumbs and mixing them with parmesan cheese and garlic salt. Turned out great! I watched my potatoes VERY carefully so that they were not overcooked when boiling, but in the end it took around 60 minutes in the oven to get them soft but not mushy or too crisp. I'm at around 5000' in altitude, and anything that goes in the oven can wildly vary on cooking time so this wasn't unexpected.
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Ultimate Shrimp Scampi

Reviewed: Jun. 18, 2009
This was a good recipe! I will likely make it again to play with flavor combinations. I did have a few small changes, mostly because of what I had (or didn't have) on hand. I used pre-cooked shrimp that I took the tails off of. Did not add the salt, because I used salted butter. No white wine, but I did add a little bit of chicken stock. Dried parsley as I didn't have any fresh. And no onion, because of personal preference. When it came time to serve, I grated both Asiago and Pecorino Romano cheeses on top with my microplane. I was a little unsure about this recipe, mostly because of the avocado, but decided I'd give it a try. It turned out pretty darn good! It was a nice change from my standard go-to dinner dishes. My Father (who was over for dinner) also was suspicious when I put the plate in front of him but ended up really enjoying it! One note: 16oz of Angel Hair seemed to be waaaay too much compared to the amount of liquid I ended up with. Probably will only do 1/2 or 3/4 of a package next time. I would definitely recommend trying this if you have never made your own shrimp scampi before.
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jan. 17, 2009
A nice change from boring pork chops! I was out of propane for the gas grill so did what others had suggested and seared the chops in the leftover bacon drippings to get some nice color, then popped them into the oven at 350 for about 25-30 minutes. They turned out moist and flavorful! The only change I made was using dried parsley instead of fresh, as I did not have any fresh. Everyone enjoyed them, and asked me to make them again some time soon. Sidenote: I actually used boneless chops from Costco, about 1.5" thick. They worked great! I always have too many of them and we get sick of the same old marinades/recipes... so this hit the spot!
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Tater Tot Casserole II

Reviewed: Jan. 11, 2009
I tried this recipe with cream of chicken soup, and half of the french fried onions mixed into the sour cream/cheese/soup topping. (Like another reviewer suggested.) It was pretty good! I think I will try it with the cream of mushroom soup next time. My father enjoyed it immensely, and asked for me to make it again in the future. Thanks for the recipe!
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Ham and Swiss Stromboli

Reviewed: Jan. 10, 2009
This is a great concept, and can easily be tailored to most any taste! I used black forest ham, lacy swiss cheese, and hickory smoked bacon... turned out great! I made it for my father this weekend, since my mother was out of town and he's not much of a cook. He loved it, and asked me to make it again soon! Thanks so much for the recipe! Sidenote: I ended up having to stretch the French loaf dough out into a thick rope, then cut the rope in half and stretch each piece out (with a rolling pin AND my hands!) to get a nicely sized almost-retctangle. I then pieced them together. Not the prettiest stromboli ever, I'm sure, but it was tasty! EDITED TO ADD, 11/13/11: I still love this basic recipe! However I find it easier to use the Pillsbury thin crust pizza dough because it's already basically in the rectangular shape I want. I just stretch it a little bit and then fold up! Easier than dealing w/ a rolling pin & the french bread dough. I also like to just throw the bacon on a tin foil lined deep sided cookie sheet & roast in oven at 425 for 10min or until crisp. Easy clean up and no grease spatters on me!
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Marinade for Chicken

Reviewed: Apr. 30, 2008
All in all, a lovely marinade! I reduced the serving size to 8, and the only thing I changed was using dried parsley instead of fresh. Chicken turned out moist and tender, with a delicious subtle flavor. I think next time I will make extra, and brush it on the chicken as it grills to get that extra kick of flavor! Thanks for sharing this recipe! :)
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 4, 2007
After reading a bunch of previous reviews of this recipe, I decided to give it a test run because I wanted to incorporate fudge into my holiday season gifts. I followed others' advice regarding putting the marshmallow fluff in AFTER boiling the milk/sugar/butter/salt and used a candy thermometer to watch for 234 degrees F. I also took the advice about decreasing the sugar by 1/4 cup. It turned out well! I used 2 cups of semi-sweet morsels, and 1 cup milk chocolate morsels. It's sweet and creamy. Not a traditional old fashioned fudge, but a good treat in and of it's own right.
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